They look lovely. I'm making some tomorrow as DD always takes goodies when she has to work the weekend and this is the choice for this weekend. I use tiny pieces of green and red cherries for the holly on mine.
I think the subject is what I wanted to ask. I have had a look and enjoyed it. I found it hard to find my way round and still do. But I'm sure that is only because I'm 'over 21' and this is the main forum I frequent and it is a little different. I know that as I use it more it will become easier.
Todays plan is marzipan, fruit mince tarts (the fruit mince is in the fridge), some savoury biscuits for Christmas and if I go out and get some contreau some mini stollens. If they work out I'll post the recipe. Maybe the ironing . Done while I listen to the cricket.
My 'consultant' ripped the packaging off mine and then proceeded to use it so I didn't even get first go. He then walked out telling me you can make the coffee. Needless to say I made ordinary coffee. That night I had a look at the EDC and was scared stiff the next morning when I made the vegie stock. How would I ever remember that you had to have time, temperature and speed? I survived and am having great fun stocking the freezer for Christmas at the moment.
That would have been very disappointing. I can understand your decision. Perhaps the time isn't right for you, maybe later. Merry Christmas and hope to see you again.
How awful for you. Especially the cleaning up. Lots of people on here have had issues with times etc in the EDC. Perhaps until you feel more comfortable with the TMX and can adjust things you could try some of the recipes from the forum. Most have tweaks added to them as well. Good luck and let us know how things go. Most of us have a few failures, but the joke here is that they can usually be turned into soup or icecream. There is a good recipe on here for MeganJane's passata. I'll see if I can find it for you. This is the one I was thinking of. It may not suit your requirements. http://www.forumthermomix.com/index.php?action=search2
I've just blanched the almonds to make some marzipan (from Festive book) and I've found that most of them look brownish as though they have been toasted. Did this happen to anyone else? My blanched almonds are usually white as I do them without the TMX. The TMX is much easier and quicker and I'll still be using them.
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. Done while I listen to the cricket.